Miscellaneous

Method

Mash at 67°C for 60 minutes or until saccharification is
complete. Boil for 60 minutes. Add the first hop addtion at the start
of the boil (i.e. boil this hop addition for 60 minutes). Add the
second hop addition 30 minutes into the boil (i.e. boil this hop
addition for 30 minutes). Add the Irish Moss 50 minutes into the boil
(i.e. 0 minutes before the end of the boil). Add the third hop addition
at flameout (end of boil) and steep for 5 minutes. Chill the wort,
transfer to fermenter and pitch yeast. Add the dry hop addition to
the fermenter 3 days after the start of the fermentation. Transfer
the beer to a secondary fermenter 7 days later (i.e. after 10 days
of fermentation in total) leaving the hops behind in the primary
fermenter. Secondary fermentation for another two weeks is
recommended to help the hops mellow a little out more quickly.

As with all highly hopped styles, a lengthy botle or keg conditioning
will be requir for the hop flavours to calm down to a more balanced
level.

To make 25L instead of 20 increase the amount of all ingredients
except the Irish Moss by 25%.

(Note: while we have taken care to check this recipe
for accuracy, we can take no responsibility for any errors that might
have slipped through. Check when in doubt.)